After 30 minutes add pumpkin, stir then cover with a lid and simmer for a further 30 minutes, stirring occasionally.

In the last 10 minutes before serving, add thickened coconut milk and just before serving, add the palm sugar to taste – it’s best to begin slowly and to taste the curry to adjust the amount of palm sugar you need.

Remove and rest for 5 minutes before serving.

Notes

This would have to be one of my favorite curries. I usually add dried chillies with the lime leaves as well but only if the kids won’t be eating it.

This curry has a good kick to it, so if you’re a fan of mellower flavours, I suggest you use a milder curry paste like a yellow curry.